This easy banana bread is one of the most flexible recipes I make, probably because I’ve been making it for so many years. These days I love adding sourdough discard for a bit of tang, but if you would prefer to make a traditional banana bread you can do that too.*
Prep your tools. Preheat your oven to 350F and grease a 9 x 5 x 3 loaf pan with PAM or your preferred cooking spray. Set aside.
Mix the dry ingredients. In a medium bowl combine the flour, baking soda and salt. Set aside.
Mash the banana. In another medium bowl, peel and mash your bananas and then measure 1 cup of mashed banana. Set aside.
Mix wet ingredients. In a large bowl combine the mashed banana, olive oil, sugars, eggs, yogurt, sourdough discard, and vanilla. Mix well.
Add dry ingredients. Spoon the dry ingredients into the wet ingredients and mix until no dry bits of batter are left.
Bake. Pour batter in your bread pan and bake until the bread is golden brown and a tester inserted into the center of the bread comes out clean, about 1 hour and 10 minutes. (Test at the 1 hour mark.)
You can also test the bread by gently pressing it with your fingertips. If the bread is done it will spring back, if it needs to bake for longer the indentation made by your fingers will remain. Be careful as the bread will be hot. 🙂
Cool. Allow the bread to cool for 30 minutes before running a butter knife around the edges if needed, then inverting the pan onto a cooling rack.
*For directions on how to make this banana bread without sourdough starter please see the ingredients notes in the post. 🙂
Keywords: sourdough banana bread, easy sourdough discard recipe
Find it online: https://rusticfamilyrecipes.com/sourdough-discard-banana-bread/